Sous Chef Concessions, Seasonal FT, Rogers Place

Compass Canada • Edmonton, AB

1d • CA$28 - CA$30 • Onsite

About The Position

We are seeking a Sous Chef to join our team at Rogers Place for seasonal, full-time employment. In this role, you will assist the Executive Sous Chef in managing the unit, taking over their duties in their absence. You will be involved in various aspects of kitchen operations, including inventory, cost control, menu planning, and ensuring high standards of quality and safety. This position requires a strong culinary background, supervisory experience, and the ability to work flexible hours, including evenings and weekends.

Requirements

• Five plus years of related culinary supervisory experience in a fast-paced production-oriented environment.
• Strong background in banquet and catering functions with high-volume production.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Hard-working team player with ability to prioritize effectively.
• Excellent communication skills (written and verbal).
• Proficient in Microsoft Office (Word and Excel).
• Able to work flexible hours to accommodate business needs, requires evening and weekend availability.

Responsibilities

• Assist the Executive Sous Chef in the unit, taking over the Executive Sous Chef's duties in his/her absence.
• Assist the Executive Sous Chef with inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production.
• Prepare and supervise the culinary team in preparation of a wide variety of foods in addition to sharing food knowledge with the team.
• Be directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels.
• Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided.
• Ensure strict compliance with Compass' Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
• Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed